I made a large pot-roast with sweet onion, carrots, green beans, mushrooms and Yukon Gold potatoes (all cooked in the same pot). All the vegetables except for the potatoes got devoured, so now I have a lot of leftover, slightly beefy, potatoes. What would be a good use for them?
Turn into mashed potatoes for tomorrow night's dinner?
If you have some roast left, too, cut it down into bite-sized bits, add back in some more vegetables, and turn it into a sort of shepard's pie-type meal. (stew-like dish covered with mashed potatoes, then baked)
Depending on how mushy the potatoes are, you could also chop them up and saute with some onions and meat for a nice hash.
I just made burritos out of leftover pot roast, of course I had beef leftover too. Beef, potatoes, a bit of cheese and I happened to have sour cream in the fridge. Instant burrito, with an out of place pot roast taste. The mind expected a barbacoa taste from that texture in a burrito, but got regular pot roast.
More regularly if I hadn't had just that combination to make burritos, I'd probably dice them and add them to a breakfast meal. The meaty taste will fit in just fine with an egg breakfast. Add them to the eggs or just heat them up on the skillet real quick, should be great either way.
I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers..., so the slice I'm eating is brown on the outside and pink on the inside, maybe 1/2 thick). It also seemed much more tender. What happened here? The leftover roast seemed much better than the meat from the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock I typically throw out the leftover meat and vegetables, but do I have to throwout the leftover beef? Aside from the beef I have boiled off the bones I do not have a lot of leftover meat and do not want to potentially waste what could be useable meat.
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?
Possible Duplicates: How can brown stains be removed from pots and pans? How to keep my stainless steel skillet clean? A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours. It's not braised chicken, because I did start without the pre-cooking that "braising" implies. I'd be inclined to call it a roast... and placing them in the bottom of the crock pot (under the carrots which now form a sort of gridiron) * add in a whole yellow onion (peeled and quartered) and a couple of shallots and whole potatoes
I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on the saucepan and meat while searing.... about 2 tsp. maybe ¼ C of olive oil enough water to cover the roast in the pot. Other than the ingredients list, my deviations from the recipe were I think limited to the fact that I put the carrots and potatoes in at the beginning. I may have let it simmer a bit (<= 30 min) longer than the prescribed amount of time. The roast was not tied during cooking. It turned out
water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together... for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone
For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put them together in a open vessel, they'll take hours to get roasted. How do YOU roast vegetables for a mixed vegetable soup? Is it preferable to roast on a flat pan or in a vessel with walls? N.B.: I have the gas stove only.
I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night before, let it cool overnight, and sliced it cold. I added water from the pot and reheated it in the oven in aluminum trays, and kept it warm in sterno racks. The taste was great but the color changed... before, then in the same pot with the same water cook the potatoes, carrots, and cabbage on the day of the party.